My son did not want to try either of the latter two, and I don't think he missed out on anything. I suspected the French toast was going to be flavorless based on the popover experience, so I doctored the egg mix with brown sugar and vanilla and that helped a little, but. Easy and fun to make, yes, but they were completely devoid of flavor. He was even eating them in the same bite! The base is Ramen, including the spice packet, so it was pretty flavorful. The noodle soup was a hit, and I was pretty stunned that my son was willing to eat it, taking big bites of noodles, corn, peas, and mushrooms. All this is followed by an illustrated set of instructions for the child to follow. Each has a set of instructions for parents, including more precise measurements and some advice on preparation so that you can minimize the mess, while maximizing the kid's fun and participation. There are recipes for baking, cooking, and just putting together cold items for a snack. (Our kiddo had an adventurous palate when he was tiny, but as soon as he realized could say no to things, he was content to live on peanut butter sandwiches.) I was skeptical, of course, but thought it was worth a try. The book also got good reviews from the parents of picky eaters, suggesting that allowing kids to prepare their own meals would coax them to taste new things. Pizza, after all, does not come “from a telephone.My three-year-old son is very fond of helping out in the kitchen, so I bought this in hopes of some recipe ideas that would allow him to do more than just stir things. Just consider all that can be explored in the kitchen: counting, reading readiness, science awareness, self-confidence, patience, and, importantly, food literacy. Whimsical watercolor critters and pictorial versions of each recipe will help the young cook understand and delight in the process. Extensively classroom- and home-tested, these recipes are designed to inspire an early appreciation for creative, wholesome food. Children as young as three years old and as old as eight become head chef while an adult serves as guide and helper. Mollie Katzen, renowned author of The Moosewood Cookbook, and educator Ann Henderson bring the grown-up world of real cooking to a child’s level. Celebrating 25 years of vegetarian recipes and called "the gold standard for chidren's cookbooks" by the New York Times, Pretend Soup, by celebrated Moosewood chef Mollie Katzen, offers children and families easy recipes for healthy, fun, and delicious food.
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